Seafood Pie

• 50 g butter
• 1 leek, pale part only, sliced into half moons
• 1⁄2 fennel bulb, thinly sliced
• 50 g (1⁄4 cup) plain flour
• 200 ml dry white wine
• 300 ml fish or shellfish stock
• 1 tbs. seeded or Dijon mustard
• 3 sprigs each of parsley and dill, chopped
• 2 large handfuls of baby spinach
• 250 g hot smoked salmon, skin removed and flaked
• 700 g flathead fillets, cut into 4 cm cubes
• 6 scallops
• 6 green prawns, shelled and deveined, chopped into 3 pieces
• 1 egg, whisked
• 375g packet butter puff pastry (like Carême), defrosted and rolled out
• Salt and pepper

For when you need comfort food at the end of the day, nothing beats having some homemade pie. This famous chunky Seafood Pie with flaky crust created by Tefal brand ambassador Justine Schofield is cooked using our Tefal Ingenio removable handle cookware.

Roll pastry out onto a lightly floured surface. Using the 28cm pan as a template, cut a circle. Preheat the oven to 200C.

Melt the butter in a sauté pan over medium heat, add the leek and fennel and fry, stirring occasionally with a wooden spoon, for 5-6 minutes until soft. Add the flour and stir 1-2 minutes to cook off the flour. Gradually pour in the wine, stirring well so there are no lumps then add the stock. Increase the heat to high and bring to a boil, stirring until thickened. Remove from the heat and add the mustard, seafood, herbs and spinach and fold through the sauce. Season with salt and pepper if need be.

Pour seafood mixture into the 28cm oven-safe pan. Cover with pastry and brush with egg wash. Bake in the oven for 40-45 minutes or until golden.

Rest for 15-20 minutes before serving.